Study night dinner: Hapuku with tabouleh and yoghurt dressing
Photo by Tamara West
To accompany a study night, try this fish dish for some brain food.
(You can click on ingredients to see more related recipes)
|½ cup||Burghul wheat|
|¼ cup||Chopped natural almonds|
|½||Telegraph cucumber, diced|
|½||Celery stalk, small and diced|
|1 bunch||Flat leaf parsley, leaves shredded|
|¼ cup||Mint leaves, chopped|
|2||Lemons, grated zest and juice|
|¼ cup||Extra virgin olive oil|
|1 to serve||lettuce leaves|
|600 g||Hapuku fillets, sliced into four portions of even thickness|
|1 to dust||Flour|
|1 to serve||Lemon, cut into wedges|
- Place burghul in a bowl and cover well with cold water. Set aside for 1 hour to soak.
- Drain burghul into a sieve and gently press to remove water.
- Place burghul in a large mixing bowl and add almond, tomato, cucumber, celery, lettuce, parsley and mint.
- Whisk together lemon zest and juice with olive oil and season generously with salt and freshly ground black pepper.
- Pour lemon dressing over salad and stir once to combine.
- Mix yoghurt together well with garlic, mint and a good pinch of salt.
- Dust pieces of fish lightly in flour, shaking to remove any excess.
- In a large pan, fry in a little olive oil or vegetable oil at medium-high heat for 2 minutes each side or until cooked to medium.
- Serve fish with lemon wedges, tabouleh salad, lettuce leaves and yoghurt dressing.